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What to Cook This Week

Good morning. We’ll get to a plan for the week soon enough. But I want to start with today, and how you might use it to make Dorie Greenspan’s latest recipe for The Times, for these vanilla marshmallows (above) she learned to make from Christine Moore, of the Little Flower Candy Co. in Pasadena, Calif.

“Handmade marshmallows are sensuous,” Dorie writes in a marvelous column that accompanies the recipe, “and so much of the delight is in their texture, which is soft and lithe, almost like custard. They’re sweet — they’re meant to be — but oddly, they’re not all that sweet.”

Marshmallows are also not that hard to make, requiring only a stand mixer and enough time to watch the transformation of sugar syrup and gelatin into billowing clouds. So get to it today, and enjoy the fruits of your labor after dinner.

Which might be, let’s say, pan-roasted chicken in cream sauce? The recipe calls for morels to stud the sauce, but really any combination of wild or cultivated mushrooms will do, so don’t worry here about seasonality. It’s a fantastic meal, super-French, school-night fantastic, a great date for the Oscars ceremony tonight. Though, as one of our readers pointed out in a note on the recipe, it’s also kinda American, recalling for him a grown-up version of a classic of the Brady Bunch era — a cut-up chicken baked with cream of mushroom soup and a cup of dry sherry. Tomato tomato, as Natasha Lyonne says in “Russian Doll.” You’ll love it.

Then on Monday night? Make Lidey Heuck’s new recipe for white beans au vin, in which you won’t miss the chicken at all. I like that with crusty bread, salted butter, a chilled red wine.

Tuesday, I’m thinking, you could make Melissa Clark’s pearl couscous with creamy feta and chickpeas, which I like to serve on a bed of raw baby spinach or kale. (The leaves wilt in the heat.)

On Wednesday night, another new recipe, this one from Ali Slagle, for red coconut curry baked rice with chicken, another one-pot meal.

Thursday’s for Alison Roman’s crisp-fried pork chops with buttered radishes, a dish that looks and tastes so elegant, no one would know you could shop for it in the worst supermarket in town. It could be Exhibit A in any discussion of why people love Alison unreservedly.

And then on Friday? That Brady Bunch reference got me thinking about Sam the butcher and his relationship with Alice, the Bradys’ housekeeper. Accordingly, here’s an amazing new recipe for a ketchup-glazed meatloaf from Kay Chun.

There are thousands and thousands more recipes to cook this week waiting for you on NYT Cooking, at least once you have a subscription to our site and apps. (You do have one, right? Pass the word. Tell a friend! We want to keep doing this, and subscriptions are what make that possible.)

We are on Instagram, naturally, as all visually driven creators of journalism must be. We are on Twitter for words. And we post short videos on YouTube — here’s our latest, from Alison Roman! Please visit. Please hit the like button. Please subscribe. (You can follow me, too: @samsifton on Twitter and Instagram.)

And please get in touch if anything goes sideways with your cooking or our technology: cookingcare@nytimes.com. We will get back to you.

Now, it’s nothing to do with hummus or tacos, but I liked this Stefan Collini review of Alexander Zevin’s new book, “Liberalism at Large: The World According to ‘The Economist,’” in the London Review of Books.

I don’t know if this new hotel is good news or bad for downtown Anchorage, but I’ll never not stay at the Captain Cook.

Did you see that the Martha’s Vineyard Striped Bass and Bluefish Derby will eliminate striped bass from the competition this year? That’s very good news for a super-stressed fishery.

I don’t CrossFit, but the Murph workout is on my radar: 1-mile run, 100 pull-ups, 200 push-ups, 300 squats, 1-mile run. Apparently, you can break those body-weight movements into smaller circuits. That seems wise.

Finally, you know you’ve arrived when The New Yorker’s “Daily Shouts” column makes fun of you. Here’s Krithika Varagur cracking wise on “Ottolenghi’s Easiest Recipes Ever.” See you tomorrow!

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